Nathalie Louisgrand
Nathalie Louisgrand holds a doctorate from Grenoble Alpes University. She is an associate professor of human resources management and intercultural management at GEM.
Nathalie has a master's degree in international trade and another in international negotiation from the University of Aix-en-Provence. She also has a master's degree in Chinese and was an exchange student at Peking University.
Her research focuses on French haute cuisine (transmission, hybridisation, new forms of haute cuisine, chefs and restaurants) and international human resources management (expatriation, international careers of chefs and maîtres d'hôtel) as well as China.
- Cultural Industries
- Cross Cultural Issues
- Human Resources
- Louisgrand N., 2026.La renaissance des bouillons à ParisLa Pressehttps://www.lapresse.ca/gourmand/restaurants/2025-09-06/france/la-renaissance-des-bouillons-a-paris.php
- Louisgrand N., 2026."Les bouillons ont le vent en poupe"Maxi
- Louisgrand N., 2026.How Paris’ working‑class dining experience is reshaping restaurant economics in FranceThe Conversation: Onlinehttps://theconversation.com/how-paris-working-class-dining-experience-is-reshaping-restaurant-economics-in-france-273503
- Louisgrand N., 2026.En France, la gastronomie des Alpes tutoie les sommetsThe Conversation: Onlinehttps://theconversation.com/en-france-la-gastronomie-des-alpes-tutoie-les-sommets-276599
- Louisgrand N., Boutinot A., Svejenova S., 2026.“Heavy is the crown”: Craftmakers’ narratives and identity tensions following elite recognitionHospitality, Food & Wine Conference!, EM Lyon, France
- Louisgrand N., 2025.Le Bocuse d'Or 2025Radio Classique, Journal de 8h00 du 27/01/2025Interview à 7'50
- Louisgrand N., 2025.De Maïté à Top Chef : pourquoi on mange autant d'émissions culinaires à la télévision aujourd'hui ?Actu.fr
- Louisgrand N., 2025.Comment nos habitudes alimentaires ont fait exploser la restauration rapide en France ?La Montagne
- Louisgrand N., 2025.Les « bars » à concepts envahissent le marché de la restaurationLe Monde
- Louisgrand N., 2025.« Ils ont remplacé les habituelles cacahuètes »… Comment les petits bretzels sont devenus incontournables à l’apéro20 minutes
Only the last ten publications are displayed